For the Cake

3 Packets active dry yeast
¾ Cup tepid milk
3 Eggs (1 for brushing the cake)
4 Cups all-purpose flour
3 ½ Tbsp. sugar
½ Tbsp. salt
1 Tbsp. cardamom
11 Tbsp. butter
4 Tbsp. raisins
4 Tbsp. candied citron
4 Tbsp. chopped almonds

For the Filling

9 Tbsp. butter
4 ½ Tbsp. sugar


Step 1

Combine yeast and warm milk in a medium bowl. Let rest until the yeast dissolves and begins to foam (about 10 min). Gently beat in the eggs.

Step 2

Sift together the flour, sugar, salt and cardamom. Once well combined cut in the butter until the mixture resembles coarse meal. Mix in the eggs and work until you have a smooth elastic dough. Cover and let rise in a warm place until doubled.

Step 3

Before working with your dough prepare your filling. Whip together the butter and sugar until light and creamy. Set side covered in a cool space.

Step 4

Punch the dough down and turn it out onto a floured board. Knead dough, adding flour as needed to prevent sticking, until dough is soft and elastic. Roll out into a 6 x 34 inch long ribbon.

Step 5

Spread this filling all over the roll. Sprinkle with raisins and chopped, candied citron, and chopped almonds for extra taste, if desired.

Step 6

Roll together and form into a twist on a baking sheet, put away to rise once again. Brush with egg white, sprinkle with granulated sugar and chopped almonds. Bake for 20 minutes in a hot oven (400-450 degrees F).

Recipe taken from Norwegian Home Cooking by Rikke and Nils Lie published and sold by Hedmarksmuseet, 2300 Hamar, Norway.